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Beetroot Salad

Maria G. Brooks
This vibrant Beetroot Salad combines earthy roasted beets with fresh greens, nuts, and a tangy dressing, offering a delightful balance of flavors and textures.
Perfect for a refreshing lunch, a side dish, or a potluck, it’s a nutritious and easy-to-make salad.
With its rich color and variety of ingredients, this salad will brighten up any meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean, Vegan
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 Medium Pot (for boiling or steaming beets)
  • 1 Baking Tray (for roasting beets)
  • 1 Small Bowl (for preparing the dressing)
  • 1 Large Salad Bowl (for tossing the salad)
  • Whisk (for dressing)
  • Knife (for chopping vegetables and beets)
  • Cutting Board (for prepping ingredients)

Ingredients
  

  • 3 Medium Beetroots about 1 lb / 450g
  • 4 Cups Fresh Greens spinach, arugula, or mixed greens
  • 1/4 Cup Walnuts or almonds, roughly chopped
  • 1/4 Cup Feta Cheese crumbled, or goat cheese for a tangier flavor
  • 1/2 Cup Orange Segments optional, for sweetness
  • 2 tbsp Olive Oil for the dressing
  • 1 tbsp Balsamic Vinegar for the dressing
  • 1 tbsp Lemon Juice freshly squeezed, for the dressing
  • 1 tsp Dijon Mustard for the dressing
  • Salt & Pepper to taste

Instructions
 

  • Cook the Beetroots: Preheat your oven to 400°F (200°C) for roasting. If boiling, place the beets in a pot of water and bring to a boil.
    For roasting, wrap the beets in foil and place them on a baking tray. Roast for 45 minutes or until tender.
    If boiling, cook for 30–40 minutes until soft.
  • Prepare the Salad Ingredients: While the beets are cooking, chop your greens into bite-sized pieces and set aside. If using, segment the orange and chop the nuts into smaller pieces.
  • Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper.
    Taste and adjust the seasoning if necessary.
  • Prepare the Beets: Once the beets are cooked, allow them to cool slightly before peeling off the skin (you can use a paper towel or your fingers).
    Slice the beets into thin rounds or cubes.
  • Assemble the Salad: In a large salad bowl, combine the greens, sliced beets, orange segments, and nuts.
    Drizzle the dressing over the top and toss gently to coat the ingredients evenly.
  • Add Cheese: Sprinkle crumbled feta cheese (or your choice of cheese) over the salad just before serving.
  • Serve and Enjoy: Serve the salad immediately for a fresh experience, or chill it for 30 minutes for a more melded flavor.

Notes

  • Customization: Feel free to add other ingredients like cucumber, roasted sweet potatoes, or apples for extra texture and flavor.
  • Cheese Options: Swap feta for goat cheese or a dairy-free cheese alternative for a vegan version.
  • Storage: Store the salad ingredients (without dressing) in an airtight container for up to 2-3 days. Keep the dressing in a separate container to prevent the greens from becoming soggy.
  • Advance Preparation: You can cook the beets ahead of time and store them in the fridge for up to 3 days.
Keyword Beetroot Salad